Easy Peasy Cherry Cheese Cobbler


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Easy Peasy Cherry Cheese CobblerA few weeks back Brother Bill Gentry guest posted for me on Southern Plate. Everyone has raved so much about his recipe and Bill himself has always told me he’s gotten marriage proposals out of it, so it got the better of me and I just had to make it. I was a little scared, though, because I had heard such amazing reviews. I didn’t want to be alone with too much of it! So I halved the recipe and made an 8×8 pan and seeing as how I was in such a cherry mood, I switched the pie filling from apple to cherry, which is what Bill said I could do. (Isn’t it cute when I pretend to ask permission from ya Bill?)

OHMYGOODNESS, Bill! After one bite of this I wanna marry you, too!! I don’t think I can get Ricky on board with that, though, so we’ll have to settle for me baking it for myself. ~sighs~

Apparently, Bill must have served this to the cast of Designing Women back in the day because I found this on the web…

I haven’t been this impressed with a dessert since I first tried Butterfinger Cake nearly a decade ago. One thing that really surprised me is how the crescent rolls baked into the perfect crust. Usually when I make things with crescent rolls you can always kinda tell they were crescent rolls, but I would have never known in this. I ate waaaay too much and was grateful that it was only an 8×8 because I could happily eat the entire thing.

Next time I’m going to make it with Splenda, too!

You’ll need: Sugar, Pie filling of your choice, vanilla, butter, cream cheese, and crescent rolls.

and also some cream cheese. We’ll need 12 ounces, so that’s one and a half bricks. During Bill’s tutorial he said he didn’t know about store brands when it came to cream cheese so he got name brand and I thought I’d show him that I use store brand in that, too! I can’t tell a lick of difference.

Spray an 8×8 pan with cooking spray.

Take half of your crescent roll dough (four crescent rolls) and spread it out in the bottom of your pan a bit, pressing to seal.

make sure your cream cheese is good and soft and place it in a mixing bowl along with your sugar.

Mix that up until its good and creamy and then add in vanilla.

Mix again.

Spread all of this over your crescent roll dough.

Lick the spatula.

(yes, I’m making that part of the instructions)

Pour your pie filling over the top.

I like to get this premium kind sometimes because the cherries are so dark and pretty in it.

Of course that means there is more dye in it but I’m pretty okay with that.

Spread that around over the top.

Top with the rest of your crescent roll dough.

Sprinkle your additional sugar over the top.

My crescent roll dough ended up being about room temperature so it was a little more difficult to work with. I suggest leaving it in the refrigerator until the last minute but honestly, this looks fine as frog hair to me.

Like I say , We’re gonna eat our food, not build a shrine to it.

Melt your butter and pour that evenly over the top.

Like so.

Bake at 350 for thirty to forty five minutes.

Oh my goodness gracious.

You see that?

You know how you look at something and think “I wonder if that tastes as good as it looks?”.

Well no, it doesn’t. It tastes even BETTER!

Easy Peasy Cherry Cheese Cobbler
  • 1- 8 count can crescent rolls
  • 1-21 ounce can pie filling of your choice (I used cherry)
  • ½ Cup granulated sugar for filling
  • ¼ cup additional granulated sugar for top
  • 1 teaspoon vanilla
  • 12 ounces cream cheese, softened (one and a half blocks if your blocks are 8 oz each)
  • ½ stick unsalted butter (or margarine)
  1. Preheat oven to 350. Line the bottom of a greased 8x8 pan with four of the crescent rolls, spreading out to cover the bottom entirely. In large mixing bowl, place cream cheese and ½ cup sugar. Beat until smooth and well blended. Add vanilla, beat again. Spread cheese mixture over crescent rolls in pan. Pour pie filling over top of cheese mixture and spread evenly. Top with remaining crescent roll dough. Melt butter and pour over top, sprinkle ¼ Cup sugar over that. Bake for 30-45 minutes.

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  1. Mindy Jeffers says

    I tried the recipe this weekend and would highly recommend cooking the bottom layer of crescent roll dough FIRST before adding the rest of the ingredients – I cooked my entire pie (without first cooking the bottom) for 45 minutes and the bottom layer was still completely uncooked and doughy. Perhaps cooking the bottom crust for 5-10 minutes first would alleviate that issue? I’m not criticizing – truly – just suggesting a “tweak.” :o)

    • says

      You’re fine Mindy, you didn’t sound like you were criticizing at all, just being kind in offering a tip :)

      I have found too, that a metal pan does better for this one than a glass or pottery, but I may be imagining it! Lol

      Love your idea!

  2. Patti Denham says

    I made two of these for my family (there’s lots of us). The kids liked the one i used the cherry pie filling in, but hte adults liked the one I used the blueberry pie filling. I also made the Butterfinger Cake. Oh MY!!! that was just sinfully good. All disappeared in no time. NOTE: I feel I’m Southern, since I was born in Southern California. My dad was from Alabama and my mom was from Michigan. I guess I’m bi-cultural….Love all the recipes on your Southern Plate

    • says

      When this feature became available, I already had over 400 recipes posted on SouthernPlate.com and I had to go back into the code and hand code every single post with the commands to operate with the print feature. I’m terribly unorganized and it was an awful lot of work, so I missed a few here and there :) I did get 99% of them so you’ll find it is a rare thing and when nice folks let me know they’ve found another one that slipped through the cracks, I go fix it – this should be printable now. Thank you!

  3. Puanani Chung-Hoon says

    Want to try and make this..Need to get to the store,to get the stuff for it.Love thie website,want to make everything.Spend half of my morning checking out the website.Love it.ALOHA ,FROM HAWAII,Puanani

  4. Dianne says

    I made this this morning for our breakfast dessert. There was a large amount of butter that was just floating on top of the crust so I ended up mopping some of it up so that the top would brown better. If I make this again I plan to use less for sure…probably 1.5-2 T instead of 1/2 stick. Almost seemed like too much cream cheese when eaten warm but now that I have tried a piece chilled it seems ok.
    I also used the new version of crescent rolls that comes all in one piece…simply used half for the bottom and half for the top. Much less pinching etc to make the dough stay together.
    Thanks for the recipe

  5. Angie says

    I made this a few days ago and the flavor is really good. It seemed that the cream cheese mixture “curdled”, though, when I baked it. It was a strange texture. Is it supposed to be this way?

  6. nora says

    I had made some home made pie crust and did not know what to make. I found this sight, and I decided to try it out. I only have one thing to say:

    I T W A S D E L I C I O U S !!!! T H A N K S

  7. Barbara says

    When finished drooling looking at the steps to follow, directions, and ingredients, I decided to to take this to a family reunion in October. These relatives, you got to love them, are very Southern and it’s HARD to take food thinking they will like it. So, this year I decided to take something that if it goes begging at the reunion, I’d bring home and enjoy every bit of it myself!

    I love everything on your site and am anxiously anticipating you new cookbook, can’t wait.

  8. Cheryl Bone says

    I gave this recipe to my oldest granddaughter when it first came out. Well, it is now HER recipe and most requested at all family events. She does bake the bottom crust slightly then cooling before putting the rest of the ingredients. We also use the rolled dough so it doesn’t separate. I keep the dough at all times and made me a cherry half one last night. Well, I may have one serving left and plan to heat up the cobbler for a little cup of Haagen Daas vanilla Bean I saved for a special occasion…. oh so good!

  9. Dorothy Durbin says

    I got this recipe off your site way back when and I have made it dozens of times. My husband makes it for all his friends and everyone wants the recipe! So far no complaints about it! Keep up the good things on here!

  10. Suzy in New Zealand says

    I’m from North Carolina but live in New Zealand now. I would love to make this, and I even have the can of cherry pie filling, purchased from the local American store for $8! But….in New Zealand we do not have crescent roll dough or any other type of biscuit/scone packaged dough. Just wondering what I might use instead…..hmmm Christy I love your recipes!

    • says

      Hmmm, let me think on this for a minute Suzy. I am not sure what would be available to you that you could use. What about Puff Pastry? As a last resort you could make crescent dough, but I will be trying to think of something that might be available to you that would be easy and make a great replacement.


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